You don’t need lots of ingredients or fancy techniques to create this delicious, savory-sweet entrée. Poach the fish in a simple base of olive oil, cherry tomatoes, garlic, white wine and crushed red pepper. Serve with fresh tarragon and chives. The protein- and vitamin-packed dish will be ready in half an hour. Feel free to substitute cod or flounder for the sea bass.
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Ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 pints cherry tomatoes
1/4 cup dry white wine, such as pinot grigio
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
4 four-ounce pieces sea bass, cod or flounder fillet, about 3/4-inch thick
1 tablespoon chopped, fresh tarragon
8 fresh chives, thinly sliced
Directions
- In a large pot, heat oil over medium heat. Add garlic and cook, stirring, for 1 to 2 minutes, until light golden brown.
- Add the tomatoes, wine, salt and red pepper flakes. Cover tightly, and cook 8 to 10 minutes, until the tomatoes burst. Remove the lid, and simmer 3 to 5 minutes, until slightly thickened.
- Nestle the fish in the tomatoes, cover, and reduce heat to medium low. Cook 8 to 12 minutes, until fish is opaque throughout and flakes easily.
- Serve, topped with tarragon and chives.
Nutrition information
Makes: 4 servings
Per serving:
Calories: 223
Total fat: 10g
Saturated fat: 1g
Protein: 23g
Carbohydrate: 10g
Dietary fiber: 2g
Sugar: 6g
Added sugar: 0g
Cholesterol: 340mg
Sodium: 228mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness
